Sautéed Kale with Lime Pickle

Ingredients for Sautéed Kale with Lime Pickle

• 3 tablespoons ghee (clarified butter) or unsalted butter

• 1 large shallot, thinly sliced into rings

• 2 bunches curly or Tuscan kale, ribs and stems removed, leaves torn into 2" pieces

• 2 tablespoons prepared lime pickle, chopped

• Kosher salt, freshly ground pepper

Heat ghee in a large skillet over medium-high heat. Add shallot and cook, stirring often, until beginning to brown, about 4 minutes. Working in batches, add kale, tossing and letting it cook down slightly before adding another handful or two, and adding a splash of water if pan looks dry. Add lime pickle and cook, tossing often, until kale is wilted and tender, 5–8 minutes; season with salt and pepper.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.